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Retro recipes from the 60s

One of my favorite things to do on a rainy day is to go to the Mississippi State University library and hide out in the basement reading old newspapers.

I know, I need to get a real life, but this one feels pretty good for now. Anyway, I have developed an interest in retro recipes – especially those from the 40s, 50s and 60s.

Here’s one I ran across that sounds pretty good. May try it this weekend when I have house guests. Since it may be hard to find round loaves, I will probably use regular unsliced loaves of bread.

SWEETHEART BREAD, American

Ingredients

2 round loaves of bread, each 8-inches in diameter

White Filling:

1 cup cooked chicken, minced

½ can (8-oz) water chestnuts, sliced

4 tbs. mayonnaise

½ tsp. salt

Green Filling:

1 avocado, peeled and mashed

2 tbs. lemon juice

2 tbs. sour cream

2 tbs. chopped chives

½ tsp. salt

Mushroom Filling:

½ cup soft butter

½ cup mushrooms, finely chopped and cooked in 2 tbs. butter

2 tbs. ripe olives chopped

Frosting:

2 (8-oz.) pkgs. cream cheese

½ cup hot milk

Radishes for garnish

Preparation Instructions

Trim the crusts from two round loaves of bread, each 8-inches in diameter. Combine ingredients for each filling separately. Cut loaves crosswise in five slices. Sandwich with the fillings in the order given and re-assemble.

To form hearts, cut a triangular wedge from the top center of the loaf and place this wedge, point outwards, at the opposite side of the loaf. Ditto second loaf.

Gradually beat hot milk into cream cheese until spreadable consistency. Frost loaves with softened cream cheese, smoothing any lumps or bumps in the bread. Cut radishes in wedges and use to outline heart shapes. Refrigerate before serving. Cut in wedges to serve.